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Life is Better with Butter

Dutch Baby, baby!!

A Dutch Baby, baby! These can be sweet or savory, and I’ve included one of each in my next book, Keto Living Day by Day! Because it’s Mother’s Day, I’m sharing this recipe with you for mom. This is a super simple breakfast that even my kids can make, and the clean-up won’t have mom smiling through grimaces!

A Dutch baby is kind of like a fluffy pancake and kind of like a custard. It’s baked, so that you don’t have to stand over the stove. Even better, it’s done all at once, so there’s no hierarchy as to who eats first, who gets the burned batch, and who gets the hot and fresh ones. Plus, a Dutch Baby is even good cold. You can serve it with a squeeze of lemon or some fresh low carb syrup. Oh baby!

1. Preheat the oven to 400°F.
2. Place the ingredients for the batter in a blender and blend until creamy and foamy, about 1 minute.
3. Put the butter in a 10-inch oven-safe skillet or baking dish and place the pan in the oven. As soon as the butter begins to sizzle and brown, remove the pan from the oven. Make sure that the butter is evenly distributed throughout the pan.
4. Pour the batter into the center of the hot skillet so that the batter runs to the edges and some of the butter is pushed onto the top of the batter. Bake for 15 to 20 minutes, until the Dutch baby is puffy and dark brown. The center should be just set. The Dutch baby is likely to rise in a lopsided fashion and will deflate somewhat as it cools.
5. Serve hot from the oven, topped with a few fresh berries and a dusting of cinnamon or powdered sweetener, if desired. Leftovers can be eaten cold.